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I started making these little roasted apple bites years ago because, at the time, I didn’t like the texture of a raw apple. Yes, I have weird texture issues. I’ve learned to like apples in all forms now but I still love them best cooked… preferably in a pie, let’s be honest. If I don’t have a good excuse to make a pie though, these are the next best thing. These can be done in the oven or the air fryer (my favorite is this Go Wise Air Fryer available here*). I use the air fryer more often than not because it cuts down the cooking time and they come out perfect. Plus, it’s summer and I only turn on my oven if absolutely necessary. Regardless of how you choose to cook them, I hope you try this simple recipe. And by “simple,” I mean REALLY simple. I hesitated posting the recipe because it is, in fact, so simple. It’s literally 2 ingredients (3 if you count the cooking spray you spray the pan or basket with) but so many friends have requested the recipe, I decided it needs shared with the world. These make a great topping for ice cream or yogurt (shown here) or just a great snack by themselves! Enjoy! ~Erin

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Spray them lightly with cooking spray, then sprinkle with cinnamon. Start with ¼ tsp. of cinnamon and add more if needed. (4 apples will probably only need ¼ tsp. but 6 apples or more will obviously require more cinnamon.)

Like this:

I’ve had something like this in mind for a while now. I wanted a bread pudding I can eat without guilt. It’s taken me a few fails to figure out a good recipe. For instance, while 2-ingredient dough bagels are delicious, they do not make a good bread pudding. That turned out bad. This cinnamon swirl bread is perfect though! It’s already mildly sweet and cinnamony. The sweet bread soaked in a protein shake custard is just the combination I was looking for! I can even eat this for breakfast and feel like I’ve started the day right! ~Erin

Like this:

These little apple pies are wonderfully portable and perfectly portion controlled. Just a few ingredients required! My kids like to take these in their lunches and, actually, so do I. For extra decadence, drizzle your pie with a tiny bit of caramel ice cream topping! ~Erin

Like this:

I’ve made these Cinnamon Cookie Butter Pinwheels for baby showers (In fact, I made them for Robin’s baby shower a few years ago.), teacher appreciation breakfasts, holiday brunches, etc. and they are always met with rave reviews. They are like little cinnamon roll cookies. Easy to grab and snack on… no fork needed!

You can see in the picture that I drizzled a few with a powdered sugar/milk/vanilla glaze but I decided, in the end, that the glaze isn’t needed. The cookie butter is sweet on its own and it’s perfect with the buttery crescent dough. Add a dash of cinnamon to bring them over the top! ~Erin

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Kathy found the original of this recipe on the back of some package when she was really little, and she begged Mom to give it a try ASAP. Luckily, it never took much begging at our house for Mom to bake. After some minor adjustments, we humbly submit this as the best oatmeal cookie out there; its simple appearance is deceptive. This cookie is so chewy (even after a few days, though we bet you’ll have a hard time keeping them around long enough to confirm this) and melt-in-your-mouth amazing, this will be your go-to oatmeal cookie standard for life.

These cookies lack the traditional raisins or chocolate chips, but we guarantee with this recipe you will not miss them. These will be one of your favorites too!

Ingredients:

1 cup butter, softened

2 cups sugar

2 eggs

1 T. molasses

2 tsp. vanilla

2 cups flour

2 tsp. cinnamon

1 ½ tsp. baking soda

2 cups quick oats

1 cup pecans, chopped (optional)

Instructions:

Preheat oven to 350˚

Cream together butter, sugar, eggs, molasses, and vanilla, scraping the bowl as needed.

In a separate bowl, combine flour, cinnamon, and baking soda.

Add the mixed dry ingredients (except oats) to butter mixture.

Stir in oats (and nuts, if adding) last.

Drop by teaspoonful on ungreased cookie sheet; space well on your cookie sheet, as they will spread a little more than most cookies. Bake for 11 minutes or until edges are just golden brown. Do not over bake! Allow to cool slightly; then remove to cooling rack. Store in airtight container.